| 2 Tbsp butter
or margarine 1/2 cup chopped onion Salt and pepper |
1 can (12 oz)
mexican-style whole kernel corn, drained Dash dried basil, crushed |
| Melt butter in skillet.
� Add chopped onion; season with salt and pepper.� Cover; cook over low heat 4
minutes, shaking skillet often.� Add drained corn and basil; mix.� Heat
uncovered about 4 minutes or until hot. Makes 4 servings. � |
|